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Chicken Corn Soup Recipe

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Warda Bashir from Multan
Ingredients
  1. Chicken 1 1/2 kg whole, boil, remove meat when tender, discard carcass
  2. Chicken stock 3 glasses, keep 1 cup aside
  3. Cream of corn 1 small tin
  4. White pepper 1 tsp, powdered
  5. Corn flour 3 tbsp
  6. Sugar 1 tsp
  7. Eggs 2 beaten
  8. White flour/ chicken stock cube mix 1 tbsp
  9. Sesame seed oil few drops
  10. Oil 2 tbsp
Method
  • In a large pan bring the chicken stock and cream of corn to boil.
  • When it comes to a rolling boil, add white flour/ chicken stock cube mix, sugar, white pepper and chicken pieces, stir to mix and pour in the oil.
  • Just before serving dissolve the corn flour in the cup of stock set aside, and add to the soup while stirring.
  • Cook till the soup thickens.
  • Remove pan from heat.
  • After 2 minutes add the beaten eggs while stirring, put the pan back on heat till egg forms into pieces.
  • Sprinkle sesame seed oil, serve hot with Soya sauce, vinegar and hot sauce.
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